This weather is making everything GROW like crazy. It's humid, hot and then we have those days of rain and my vegetable garden is thriving. I love it.
This cake is really yummy and filling, perfect for feeding hordes of children during the holidays!
Rhubarb, Lemon and Cream Cheese Cake
1 1/4 cups sugar
zest and juice of two lemons
4 eggs, lightly beaten
1/4 cup milk
1 3/4 cups self raising flour
140g butter, melted
2/3 cup rice bran oil
100g cream cheese cut into small chunks
300g fresh rhubarb, trimmed and cut into small chunks.
Preheat the oven to 180 deg C and line a baking tin with paper.
Beat together the lemon zest and sugar for about a minute with a kitchen mixer. Add the eggs and continue to beat until thick.
Add the milk and flour to make a smooth batter. Combine the melted butter, one tablespoon of lemon juice and oil together and add to the batter.
Pour enough of the batter into the cake tin to cover the bottom then arrange the cut rhubarb and cream cheese on the top. Cover this with the remaining cake batter mix.
Bake for 50 minutes - the cake pulls away slightly from the tin during baking. Cool the cake in the tin before removing. Sprinkle with a light dusting of icing sugar and serve...this is very yummy warm too!
A few tips: this is quite an oily cake and I used a spring form tin which leaked on me. I cooled the cake on top of a few paper towels to soak up the excess oil when I removed it from the oven. You also might like to have a tray in the oven underneath the cake to catch the oil from dripping onto the bottom of the oven.